Pike fish cutlets in a frying pan without fat

Very tasty, inexpensive, appetizing from simple products. Pike cutlets in a frying pan without fat keep their shape perfectly, turn out dense and tender, do not fall apart. Durum flour, which is made from durum wheat, gives them density. Of course, you can cook such cutlets with semolina or bread.

Lyalich

Recipe author

Pike fish cutlets in a frying pan without lard

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pike (fillet)

500

Salt

to taste

Water

Vegetable oil

Flour (Durum)

Eggs

Onion

Butter

Ground black pepper

to taste

Breadcrumbs

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 27 % 9 g

Carbohydrates 33 % 11 g

174 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to fry pike cutlets in a frying pan without lard? Prepare all the necessary ingredients for cooking pike cutlets with durum flour.
Step 2:
Carefully check the pike fillet for bones and cut into pieces. Put the fish in the bowl of a blender and punch until smooth. If your blender is weak, remove the skin from the fillet, otherwise it will be clothes.
Step 3:
Break an egg into a bowl of minced meat.
Step 4:
Add soft butter to the fillet with egg. Of course, this will increase the calorie content, but it will make the cutlets tender and soft. Punch everything until smooth.
Step 5:
Put the minced fish in a bowl, add salt, pepper and mix.
Step 6:
Pour durum flour into a bowl and mix thoroughly.
Step 7:
Peel and grate the onion on a coarse grater. Put it in a bowl with minced fish and mix. Leave to stand for 15 minutes so that the flour swells and absorbs excess moisture.
Step 8:
Beat the minced fish well. To do this, collect it in your hand, lift it over the bowl and throw it back. Do this 7-10 times, the minced meat should be compacted. Divide it into equal parts and put it in breadcrumbs.
Step 9:
Pan and form cutlets. You can give them any shape you like. Place them on a baking sheet covered with baking paper and put them in the cold for 30 minutes. Instead of breadcrumbs, you can use durum flour or semolina.
Step 10:
Pour vegetable oil into a frying pan, heat over medium heat and fry the pike cutlets on both sides until cooked.
Step 11:
Bon appetit.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.